A method for improving the drying properties of moist, nitrate hold sodium salt mixtures with simultaneous reduction of the hygroscopicity

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• 2. 一种改善香料或香料混合物性能的方法 [P] . 中国专利： CN113891750A . 2022-01-04
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  机译： 为了改善湿盐混合物的干燥特性，同时降低吸湿性的方法

• 4. A process for drying moist salt mixtures produced in the manufacture of compound fertilisers and improved salt mixtures prepared by such a process [P] . 英国专利： GB789978A . 1958-01-29

  机译： 用于干燥在制造复合肥料中产生的湿盐混合物的方法和通过该方法制备的改良盐混合物

• 5. A method for the production of sodium hydroxide solution of potassium nitrate and ammonium chloride by the conversion of sodium chloride and ammonium nitrate resulting salt mixtures [P] . 德国专利： DE567363C . 1932-12-31

  机译： 一种通过氯化钠和硝酸铵转化成盐混合物的方法生产硝酸钾和氯化铵的氢氧化钠溶液的方法

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• 8. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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